4 chicken thighs cut into halves or thirds depending on how large they are (I like the dark meat for this
1 calamari tube, sliced into rings about 1 cm thick
12 mussels (this may be omitted), cleaned and checked that they are alive
1 Chorizo sausage sliced into 1 cm thick rounds then cut in half
1 teaspoon saffron
1/2 cup white wine
1 cup long grain white rice
1 tablespoon smoked paprika (I generally use spanish)
2 tablespoons olive oil
2 cloves garlic minced finely
1/2 sweet onion
1 tablespoon fresh basil chiffonade
Lemon wedges to garnish
2 green onions finely sliced
About 1 hour before cooking the rice, soak the saffron and garlic in the white wine for about 1 hour.
Prepare rice in a rice cooker, adding the saffron, garlic wine and about 1/2 of the cut Chorizo sausage and remaining water as per rice instructions.
Using a cast iron griddle, cook the chicken thighs thoroughly. Refrigerate.
In the Paella pan, add 1 tbsp olive oil and sauté onions until translucent, add the remaining Chorizo sausage and brown the sausage. Set aside.
Preheat the oven to 350F.
Once the rice is cooked and you are about 10-15 minutes from serving, add the rice, fish, mussels, shrimp, calamari, tomatoes and chicken. Stir well (depending on how wet you like your paella, you may wish to add chicken stock to taste - I prefer a dryer version, don't forget that the mussels will release some liquid as well). Bake in 350F oven for about 10 minutes until shrimp is pink, mussels have opened and calamari is done but no rubbery!
This is a recipe I adapted a long time ago from Ken Kostik, but I can no longer find it on line!) I find this very easy because everything is cooked independantly and then assembled in the paella pan, and reheated for about 10-15 minutes.
December 9, 2009